Morgan’s Brooklyn Barbecue Smoked turkey and smoked turkey wings with sides and pies deliver haunting flavors and succulence in a rustic setting with outdoor seating, $24 to $31. By Florence Fabricant

June 14, 2024 Eating a plate of barbecue outside does something to everyone's inner neanderthal, the part of you that just discovered the chemical reaction of fire and meat as if for the first time in history. And the patio at Morgan’s in Prospect Heights is one of the great places to spend some quality time with your inner neanderthal. The restaurant specializes in Texas-style barbecue, and their original pitmaster used to be instrumental at Franklin Barbecue in Austin.

Restaurant Week officially kicks off in New York City on January 21. Running through February 9, the annual promotion applies to a total of 54 eateries across Brooklyn, ranging in cuisine, price point, and atmosphere. You can browse through all of them right here. All participating restaurants have one thing in common: they are genuinely excited to introduce (or, perhaps, reintroduce) New Yorkers to their stellar menus at a relatively affordable cost.

As a self-proclaimed BBQ enthusiast, I’ve savored every smoky bite and tangy sauce Brooklyn has to offer. After reviewing 13 top-notch spots, I can confidently say that this borough is a mecca for barbecue lovers. Each location tells its own delicious story, from the classic flavors that bring you back to backyard cookouts to innovative twists that will surprise even the most seasoned palate.

Deep red, richly textured, salty, and slightly smoky, pastrami is the city’s signature meat, with a long history that goes back to the German Jewish delis of the late 19th century. It’s usually made with brisket, but lately other cuts are given the pastrami treatment, while the brisket version is continually finding new uses, in things like pizza, naan, tacos, and egg rolls.

Deep red, richly textured, salty, and slightly smoky, pastrami is the city’s signature meat, with a long history that goes back to the German Jewish delis of the late 19th century. It’s usually made with brisket, but lately other cuts are given the pastrami treatment, while the brisket version is continually finding new uses, in things like pizza, naan, tacos, and egg rolls.